Soup with beans and cucumbers
Description
A hearty first course. You will spend no more than 30 minutes preparing the soup, provided you have pre-cooked beans. Tip! Do not cook the soup in bean broth, especially for children! I will tell you how to properly prepare beans. First, sort them, rinse under water, and soak for a couple of hours. During this time, change the water at least once. Then cover with fresh cold water and cook the beans until fully tender. For the soup, drain the beans from the liquid. Proceed with the recipe. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for the soup. Bring the water for the soup to a boil and season with salt to taste.
- 2
Step 2
Cut the potatoes into small pieces.
- 3
Step 3
Place the potatoes in boiling water and cook for 15 minutes.
- 4
Step 4
Meanwhile, cut the carrots into thin strips.
- 5
Step 5
Slice the onion thinly into half-rings.
- 6
Step 6
Cut the cucumbers into julienne strips.
- 7
Step 7
Sauté onion and carrot in vegetable oil until half-cooked.
- 8
Step 8
Add the canned cucumbers and sauté the vegetables until fully cooked.
- 9
Step 9
Add the beans to the soup and cook for another 5 minutes.
- 10
Step 10
Add the fried vegetables. Adjust the soup for salt.
- 11
Step 11
Season the soup with any available herbs. I'm using young garlic and parsley. Remove from heat. Let it steep for 15–20 minutes, then ladle into bowls.
- 12
Step 12
Ready. Serve with herbs.